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Ingredients

• 1 large knob butter
• 2 squabs, (or wood pigeons)
• sea salt
• 1 Goosnargh duck
• 2 handfuls baby beetroot
• 2 tbsp red wine vinegar, preferably Forum Sauvignon
• 2 tsp sugar
• 1-2 tbsp Dijon mustard, preferably Maille
• extra virgin olive oil, to taste
• 1 large handfuls plump black cherries, stones removed
• 1-2 handfuls watercress
• 1 handfuls mesclun, (mixture of young salad leaves)
• 1 sticks fresh horseradish

Description

Baby Beetroot, Cherries, Horseradish And Peppery Watercress Make A Match For Game Birds In Jeremy Lee’s Stunning Salad

UK TV